We’re home! After a week full of traveling to a lot of places with names who start with ‘M’ (Mexico, Madison, and Minneapolis), we are finally back home to stay. I always love to travel, especially when a warm, sandy beach and spending time with dear friends is involved, but there is something to be said for being back at your homebase with your own comfy bed. While I did eat at some awesome places (Helooooo best soy ice cream at Izy’s!) and see some amazing cities, I’m glad to be back. Also, I really dearly missed cooking and baking in my kitchen, so I was a little ready to come home. As usual, the idea of cheesecake popsicles had been bouncing around my head for a few weeks (like these and these both were) and I finally got around to making them when we stopped home before heading out on the second leg of our trip. The base whirs up nicely in the trusty blender and the blueberries get folded in before dividing the mixture evenly between the popsicle molds. I was a little unsure that a vegan take on cheesecake was going to end up too icy and not creamy enough, but with the right combination of soaked cashews and firm tofu, the texture turned out absolutely perfect. I know my love for soaked and blended cashews in vegan desserts knows no bounds, but this recipe is just taking it to a whole new level.
I am tinkering with an actual vegan cheesecake recipe, but for now, these blueberry cheesecake popsicles will serve as a trusty stand in to curb our summer cheesecake cravings. The combination of cashews and tofu almost creates a vegan cream cheese base, so it ended up being perfect for a cheesecake texture. I chose blueberries for this batch of popsicles,but really, any berry you have around or is in season will do. I used frozen blueberries for this popsicle recipe and they actually turned out perfect, so don’t feel the need to buy the fresh ones if they aren’t in the best shape at the store. I know from experience that these also do melt pretty quickly, so they are best eaten as soon as they come out of the freezer (I have 3 half melted and very ugly looking melted/refrozen popsicles to prove it). As for me, I’m ready to hang at home, home cook a few dinners and enjoy a couple of cheesecake popsicles as a well deserved dessert. Tell me, do you have fun trips planned soon? I want to know! I know I just got back from a long vacation, but I’m always ready for the next one to come along.
Looking for an easy alternative to vegan cheesecake? This is just the ticket! Soaked cashews and firm tofu make a quick base for these creamy popsicles. Add extra blueberries and freeze until you just can’t wait any longer.
- 1 cup cashews (soaked for at least 4 hours and drained)
- 1/2 cup almond milk
- 4 ounces firm tofu
- Juice of 1 lemond
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch (or potato starch)
- 1 teaspoon vanilla extract (use the good stuff!)
- 1/ 4 cup pure maple syrup
- 1 cup blueberries
- In a blender, combine all of the ingredients, except for the blueberries on high. Blend until mixture is smooth and creamy. If the mixture needs to be a little smoother or needs help blending, add a couple more splashes of almond milk. Transfer the cheesecake mixture to a large bowl and fold in the blueberries. Pour evenly into popsicle molds and freeze until firm, at least 4-6 hours.
- To remove the popsicles from the molds, run each under warm water for a few seconds, until the popsicle easily slides out of the mold.